NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat fettuccine according to package directions until al dente.

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and garlic powder.

• 3

  Heat a non-stick skillet over medium heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the baby spinach and cook until wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth to create a smooth sauce.

• 7

  Lower the heat to low, add the cooked pasta and sliced chicken back to the skillet, and pour the yogurt mixture over the top.

• 8

  Toss everything together gently until the pasta is coated and the sauce is warmed through, being careful not to boil the yogurt.